Aloo Posto (আলু পোস্ত)

A Bengali Comfort Classic

Aloo Posto is one of Bengal’s most beloved comfort foods. Simple potatoes are cooked with a creamy posto (poppy seed) paste, green chillies and mustard oil to create a dish that is subtle, nutty and deeply satisfying.

• Prep Time: 15 mins
• Cook Time: 20 mins
• Serves: 4

Ingredients

• 500 g potatoes, peeled and cubed
• 4 tbsp white poppy seeds (posto)
• 2-3 green chillies
• 3 tbsp mustard oil
• 1/2 tsp kalonji
• Salt to taste
• 1/2 tsp sugar (optional)
• Water as required

Method

1. Soak poppy seeds for 30 minutes
2. Grind with green chillies into a smooth paste
3. Heat mustard oil and temper kalonji and green chilli
4. Add potatoes and sauté for 4–5 minutes
5. Add salt
6. Add posto paste and mix well
7. Keep stirring till the raw smell of poppy seeds go away
8. Add a splash of water if required
9. Cover and cook until potatoes are tender
10. Add sugar if using
11. Cook uncovered for 2–3 minutes until the posto coats the potatoes

Chef’s Tips

• A smooth posto paste gives the best texture
• Do not overcook after adding the posto paste
• Traditionally the dish is fairly dry
• Fresh green chillies provide the characteristic aroma

Frequently Asked Questions

• Can I make it without mustard oil? Yes, but mustard oil provides the traditional flavour
• Why is my posto bitter? Over-grinding or stale poppy seeds can cause bitterness
• Can I store leftovers? Refrigerate up to 2 days and reheat gently